Mark M. Skinner
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Mark M. Skinner has a total of 18 co-authors. Here are the top co-authors by number of shared publications:
- Owen Michael McDougal
Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, Boise, ID 83725, USA
3 shared publications - Xinzhu Pu
Biomolecular Research Center, Boise State University, Boise, ID, USA
2 shared publications Alyssa Hendricks
Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
1 shared publication- Alyssa N. Hendricks
Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA
1 shared publication Brian Meyer
Food Physics, 8512 W Elisa St, Boise, ID, 83709, USA
1 shared publication- Jared Taylor Seale
Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA
1 shared publication
Latest Publications
- Open Access
Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips
The purpose of this investigation was to utilize pulsed electric field (PEF) technology to make sweet potato kettle chips (SPKC) healthier by lowering the amount of oil absorbed and reducing the amount of acrylamide formed during frying. Sweet potatoes were treated continuously in an Elea PEF Advantage Belt One system and prepared as SPKC, without peeling and sliced to a thickness of 1.7 mm. The specific energy for PEF application was set to either low (1.5 kJ/kg) or high (3.0 kJ/kg) with a field strength of 1.0 kV/cm and a pulse width of 6 μm. Batches of 500 g unrinsed potato slices were fried in canola oil at 130 °C for 360 s. The oil content in 3.0 g of fried SPKC was 1.39 g or 46.3%, whereas the oil content was 37.9% for high and 37.7% for low PEF-treatment conditions. Acrylamide (AA) in the fried SPKC was quantified by mass spectrometry to be 0.668 μg/g in the non-PEF control and 0.498 μg/g for low and 0.370 μg/g for high PEF treatment. The results of this study support the use of PEF in SPKC processing to reduce oil absorbance during frying by up to 9% and lower AA by up to 45%.
Open AccessPulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips
The purpose of this investigation was to utilize pulsed electric field (PEF) technology to make sweet potato kettle chips (SPKC) healthier by lowering the amount of oil absorbed and reducing the amount of acrylamide formed during frying. Sweet potatoes were treated continuously in an Elea PEF Advantage Belt One system and prepared as SPKC, without peeling and sliced to a thickness of 1.7 mm. The specific energy for PEF application was set to either low (1.5 kJ/kg) or high (3.0 kJ/kg) with a field strength of 1.0 kV/cm and a pulse width of 6 μm. Batches of 500 g unrinsed potato slices were fried in canola oil at 130 °C for 360 s. The oil content in 3.0 g of fried SPKC was 1.39 g or 46.3%, whereas the oil content was 37.9% for high and 37.7% for low PEF-treatment conditions. Acrylamide (AA) in the fried SPKC was quantified by mass spectrometry to be 0.668 μg/g in the non-PEF control and 0.498 μg/g for low and 0.370 μg/g for high PEF treatment. The results of this study support the use of PEF in SPKC processing to reduce oil absorbance during frying by up to 9% and lower AA by up to 45%.
- Open Access
Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption
The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer oil over a five-day period to assess the influence of oil degradation and monitor trends in acrylamide formation. Acrylamide detection was performed using LC-MS, GC-MS and FT-NIR. The low levels of acrylamide produced during frying, low molecular weight of the analyte, and complexity of the potato matrix make routine acrylamide measurement challenging in a well-outfitted analytical lab with trained personnel. The findings of this study are presented from the perspective of pros and cons of each acrylamide measurement method in enough detail for food processors to appraise the method that may work best for them based on their available instrumentation and extent of personnel training.
Open AccessInstrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption
The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer oil over a five-day period to assess the influence of oil degradation and monitor trends in acrylamide formation. Acrylamide detection was performed using LC-MS, GC-MS and FT-NIR. The low levels of acrylamide produced during frying, low molecular weight of the analyte, and complexity of the potato matrix make routine acrylamide measurement challenging in a well-outfitted analytical lab with trained personnel. The findings of this study are presented from the perspective of pros and cons of each acrylamide measurement method in enough detail for food processors to appraise the method that may work best for them based on their available instrumentation and extent of personnel training.